Crispy Lemon Panko Fried Shrimp
Ingredients
- Ingredients:
- Vegetable oil for frying (6-8 c.)
- 2 large eggs
- 1/2 c. all-purpose flour
- 1 t. smoked paprika
- 1/2 t. garlic powder
- 1 ½ c. panko breadcrumbs
- 1 lb. extra-large shrimp peeled and deveined
- 1/4 c. fresh parsley chopped
- 1 lemon sliced into wedges
- Sea salt and black pepper to taste
Instructions
- Directions
- Heat the vegetable oil in a large pot to 350˚F.
- Prepare the breading station: Whisk the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk the flour, paprika and garlic powder, to combine. In a third shallow bowl, add the panko breadcrumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.
- Rinse shrimp under cold running water and lightly pat dry. A small amount of moisture will help the coating stick to the shrimp.
- Dredge each shrimp into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides. Allow excess egg mixture to drip off shrimp. Lastly, finish by dredging in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick.
- Working in batches and with no more than 8-10 shrimp at a time, fry the panko shrimp until nicely golden-brown, approximately 1 minute per batch. Transfer shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimp are done.
- Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!
Notes
Testing Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
